SWEET AND SPICY SOUP WITH BLACK-EYED PEAS AND SWEET POTATO
Contrasting the flavors of sweet (roasted red bell pepper and sweet potato), spicy (cayenne and crushed red pepper) and earthy (black eye peas) was the inspiration for this dish. Equally tasty whether served hot or cold.
Provided by amanda1432
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Sweet Potato Soup Recipes
Time 1h10m
Yield 8
Number Of Ingredients 26
Steps:
- Set oven to broil. Brush red bell pepper lightly with olive oil, and place cut-side down on a baking sheet. Place sheet under broiler, and broil until pepper is blackened and blistered. Remove from broiler, and when cool enough to touch, peel skin. Chop pepper into bite-size pieces.
- Heat olive oil in a large skillet over medium heat. Stir in onion, celery, and garlic; cook until onion is soft and translucent.
- Mix in water, vegetable broth, tomatoes, black-eyed peas, sweet potatoes, and chopped bell pepper. Add brown sugar, cinnamon, cayenne, and red pepper flakes. Add bay leaf, thyme, basil, oregano, and rosemary. Mix in garlic, onion, and mustard powders. Stir in cumin and coriander.
- Bring contents to a boil. Reduce heat to medium-low; simmer, covered, until sweet potatoes begin to disintegrate, about 20 minutes. Season with salt and cracked pepper to taste. Stir in fresh parsley, and serve.
Nutrition Facts : Calories 134 calories, Carbohydrate 24.9 g, Fat 2.4 g, Fiber 4.2 g, Protein 4.3 g, SaturatedFat 0.4 g, Sodium 254.5 mg, Sugar 6.4 g
SWEET & SOUR BLACK-EYED PEA SUCCOTASH
Steps:
- Heat a grill to medium. Brush the corn with canola oil and season with salt and pepper. Grill until lightly charred on all sides, 2 to 3 minutes per side. Set aside to cool slightly, then slice the kernels off the cobs and reserve.
- Heat the 2 tablespoons canola oil in a large skillet over medium heat. Add the red onions, bell peppers and Fresno chile; cook, stirring occasionally, until soft, about 5 minutes. Add the garlic and cook 30 seconds. Add the black-eyed peas and cook another 2 minutes. Add the sugar and vinegar; bring to a boil; and cook, stirring occasionally, until the sugar dissolves, about 3 minutes. Fold in the reserved corn and the parsley and transfer to a serving bowl. Serve warm or at room temperature.
SWEET-AND-SOUR BLACK-EYED PEAS WITH HAM
Steps:
- In a medium saucepan, stir together all the ingredients except the parsley. Cook over medium heat for 5 minutes, or until warmed through, stirring occasionally. Sprinkle with the parsley.
- nutrition information
- (Per Serving)
- Calories: 279
- Total Fat: 1.0g
- Saturated: 0.5g
- Trans: 0.0g
- Polyunsaturated: 0.0g
- Monounsaturated: 0.5g
- Cholesterol: 12mg
- Sodium: 367mg
- Carbohydrates: 49g
- Fiber: 9g
- Sugars: 20g
- Protein: 17g
- Dietary Exchanges
- 2 1/2 Starch
- 1 Carbohydrate
- 1 1/2 Very Lean Meat
EASY BLACK-EYED PEA SOUP
Easy, good black-eyed pea soup! Top with cheese and sour cream if desired.
Provided by Donna
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas
Time 1h10m
Yield 6
Number Of Ingredients 10
Steps:
- Heat a large skillet over medium-high heat. Cook and stir sausage, onion, bell pepper, and garlic in the hot skillet until sausage is browned and crumbly, 5 to 7 minutes. Drain and discard grease.
- Place cooked sausage mixture, chicken stock, black-eyed peas, diced tomatoes, pepper, oregano, and rosemary in a medium to large soup pot; bring to a boil. Reduce heat and simmer until vegetables are tender, about 45 minutes.
Nutrition Facts : Calories 353.4 calories, Carbohydrate 29 g, Cholesterol 43.8 mg, Fat 17.5 g, Fiber 6.8 g, Protein 19 g, SaturatedFat 6 g, Sodium 1757.8 mg, Sugar 5.4 g
STEWED BLACK-EYED PEAS
Black-eyed peas are a Southern good-luck tradition for New Year's Day, one with deep roots in African-American culture. Simmer the peas with charred onion, chile de árbol and cloves, and they'll soak up deep flavor. This recipe comes from the chef Mashama Bailey, of the restaurant Grey in Savannah, Ga., who makes it for her New Year's feast. Her family always cooked the beans with ham hocks, but Ms. Bailey prefers to make hers vegan, so all can enjoy it. These peas are also fairly customizable: Purée a portion of the mixture for a thicker sauce, doctor with your favorite hot sauce or dollop with sour cream to add richness.
Provided by Brigid Washington
Categories beans, side dish
Time 10h
Yield 12 servings
Number Of Ingredients 10
Steps:
- Put the peas in a large bowl, add water to cover by 2 inches, and soak overnight.
- Blacken the onion: If you have a gas stove, turn one burner on high and place the onion halves directly on the grates next to the flame and cook, turning occasionally, until the onion is charred on all sides, about 5 minutes. Otherwise, heat the broiler and broil the onion on a baking sheet a few inches from the heat, turning occasionally, until charred, 1 to 2 minutes. Set aside to cool.
- When the onion is cool enough to handle, poke 2 cloves into each half, and add the onion to a large stockpot. Drain the peas, discarding the liquid, and then transfer the peas to the pot.
- Place the garlic, peppercorns, bay leaves and chile on a 12-inch square of cheesecloth and wrap tightly, using twine to seal the packet.
- Add 6 quarts water and the spice packet to the pot and bring to a boil over high heat. Skim any foam that collects on the surface, then reduce to a simmer. Stir in the olive oil and 1 tablespoon salt and cook, stirring and skimming occasionally, until the peas are fully cooked and the cooking liquid has thickened, 1 to 2 hours.
- Discard the spice packet, season with the remaining 1 tablespoon salt (or to taste) and the hot sauce and serve.
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